All restaurants, regardless of concept or industry segment, need to get one fundamental right: Provide good food and good service at a price their customers feel is fair.

Here are eight best practices for designing an effective small kitchen

Among the largest mixed-use mass timber buildings in the United States, INTRO opened in Cleveland’s Ohio City neighborhood early last year.

This New York City restaurant takes the phrase “bringing the outside in” to a new level, with the integration of a 775-square-foot planting area inside midtown Manhattan’s tallest tower.

Here are a few restaurant openings that caught our editors' eyes.

It’s the most wonderful time of the year — and I’m not talking about the holiday season that just passed.

An intimate cocktail bar hides in the heart of Capitol Hill

More chains are building a degree of distinction into locations to give them "an extra degree of thoughtfulness," says Kendra Payne, director of design and project management, Slim Chickens. Here she shares six best practices for intentional restaurant design